Hongkai Xie

Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

Zhongyuan Liu, Dayong Zhou, Ao Li et al. · Food Chemistry · 2019 · 78 citations

Hplc-ms/ms Method, Frying Process, Heating Time

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

Deyang Li, Hongkai Xie, Zhongyuan Liu et al. · Food Chemistry · 2019 · 69 citations

Food Chemistry, Lipid Analysis, Shelf Life +10

Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

Hongkai Xie, Dayong Zhou, Zhongyuan Liu et al. · Food Chemistry · 2019 · 68 citations

Food Chemistry, Shelf Life, Food Bioactive Compound +7

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Ting Lu, Yan Shen, Jinghan Wang et al. · Journal of Food Processing and Preservation · 2019 · 59 citations

Food Chemistry, Shelf Life, Flaxseed Oil +8

Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro

Zixu Wang, Xiaoyang Liu, Hongkai Xie et al. · Food Chemistry · 2020 · 59 citations

Functional Properties, Biochemistry, Medicine +3